INSTRUCTION AND RECIPE BOOKLET CHM-5SSA

INSTRUCTION AND
RECIPE BOOKLET
PowerSelect Electronic Hand Mixer
CHM-5SSA
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
CONTENTS
Important Safeguards . . . . . . . . . . . 2
Introduction . . . . . . . . . . . . . . . . . . . 2
Features and Benefits . . . . . . . . . . . 3
Use and Care . . . . . . . . . . . . . . . . . . 4
Quick Reference Guide . . . . . . . . . . 4
Recipes . . . . . . . . . . . . . . . . . . . . . . . 4
Warranty . . . . . . . . . . . . . . . . . . . . . 30
IMPORTANT
SAFEGUARDS
When using an electrical appliance,
basic safety precautions should
always be followed including the
following:
1. Read all instructions.
2.To protect against risk of electrical
shock, do not put the hand mixer
or cord in water or other liquid.
If hand mixer or cord falls into
liquid, unplug the cord from outlet
immediately. Do not reach into
the liquid.
3.To avoid possible accidental injury,
close supervision is necessary
when any appliance is used by
or near children.
4.Unplug from outlet when
not in use, before putting
on or taking off parts, and
before cleaning.
2
5.Avoid contact with moving
parts. Keep hands, hair, clothing,
as well as spatulas and other
utensils away from beaters during
operation to reduce risk of injury
to persons, and/or damage to
the mixer.
6.Remove beaters from the mixer
before washing.
7.Do not operate any appliance
with a damaged cord or plug
after the appliance malfunctions,
or is dropped or damaged in any
manner. Return appliance to the
nearest authorized Cuisinart
service facility for examination,
repair, or mechanical or electrical
adjustment.
8.The use of attachments not
recommended by Cuisinart may
cause fire, electrical shock, or risk
of injury.
9.Do not use outdoors or anywhere
the cord or mixer might come into
contact with water while in use.
10.To avoid possibility of mixer being
accidentally pulled off work area,
which could result in damage to
the mixer or in personal injury,
do not let cord hang over edge
of table or counter.
11.To avoid damage to cord and
possible fire or electrocution
hazard, do not let cord contact
hot surface, including the stove.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
INTRODUCTION
For all your favourite recipes.
The PowerSelect 5-Speed Hand
Mixer is housed in stainless steel –
an elegant finish for a kitchen basic.
Cuisinart engineering makes it a top
performer, too; use it to whip lighterthan-air meringues to creamy mashed
potatoes to substantial cookie dough.
You'll love the simple operation.
The speed control dial slides into
position with the touch of the thumb.
It's comfortable to handle, and easy
to clean.
FEATURES
AND BENEFITS
220 Watts of Power
Powerful enough to easily cut through
a double batch of cookie dough or
butter right out of the refrigerator.
Maximum Comfort
Balanced to do more work for
you. The shape of the unit allows
maximum possible power and
balance. Stress-free grip provides
unparalleled comfort and control,
even during extended mixing.
1. Speed Control
Provides fingertip control of
all speeds.
6. Dough Hooks
Great for preparing and kneading
yeast doughs such as pizza,
homemade breads and rolls.
Easy to clean and dishwasher safe.
4.
8.
7. Whisk
Professional 8cm-diameter whisk
adds volume to whipped cream
and creates stiff, fine-textured egg
whites. Provides superior whipping
and aerating.
2.
8. Heel Rest
Allows mixer to rest squarely
on countertop.
5.
9. Easy-to-Clean Housing (not shown)
The PowerSelect Mixer has a
smooth, sealed base; it wipes
clean instantly.
2. Exclusive Rotating Swivel Cord
Unique swivel cord can be
positioned for comfort with
right- or left-handed use.
(patent pending)
3.
6.
3. Spatula Included
7.
4. Beater Release Button
Conveniently located for easy
ejection of beaters.
5. Extra-Long Beaters
Two extra-long, extra-wide beaters
for superior mixing, faster aerating,
and whipping. Designed with no
centre post to prevent ingredients
from clogging up beaters. Beaters
are easy to clean and dishwasher
safe.
1.
2.
3
USE AND CARE
Inserting Beaters
1. Unplug the mixer and set
the speed control to the
OFF position.
2. Insert beater with collar into
larger hole. Push beater in until it
clicks into place. Insert the beater
without collar into the smaller
hole. Push beater in until it clicks
into place.
Larger
Hole
Collar
Cleaning and Removing Beaters
1. Before cleaning the PowerSelect
Mixer, set the speed control switch
to OFF and unplug it from the wall
outlet. Press down on the beater
eject button and remove beaters
from the mixer. Wash the beaters
after each use in hot, soapy water
or in a dishwasher.
2. NEVER PUT THE MOTOR
HOUSING IN WATER OR OTHER
LIQUID TO CLEAN. Wipe with a
damp cloth or sponge. Do not use
abrasive cleansers, which could
scratch the surface.
4
QUICK
REFERENCE GUIDE
Mixing Techniques
The PowerSelect Mixer should
always be set on the lowest speed
when you start mixing.
Speed 1
• Start mixing most
ingredients together
• Combine dry ingredients
• Cream butter and sugar to mix
• Mix heavy cookie doughs
• Mash potatoes/squash
• Add nuts, chips, dried fruit to
doughs and batters
• Add flour to batters, or liquids to
dry ingredients
• Start mixing frostings
• Start mixing cake mixes
Speed 2
• Add eggs to batters/doughs
• Start to whip potatoes/squash
• Mix pudding batters
Speed 3
• Complete beating cake mixes
• Mix scratch cake batters
• Cream butter and sugar until light
and fluffy
• Complete mixing frostings
• Whip potatoes/squash
• Beat whole eggs/yolks
• Start whipping cream
Speed 4
• Complete whipping cream
Speed 5
• Whip egg whites
• Whip butter or cream cheese to
light and fluffy consistency for
dips and spreads
RECIPES
Mixing Tips
• Always read entire recipe and
measure all ingredients before
beginning the mixing process.
• For best results, do not measure flour
directly from the bag. Pour into a
container or bowl, scoop out the
flour and level with the back of a
knife or spatula. For flour stored in a
container, stir before measuring.
• Eggs, butter or cream cheese
combine more thoroughly at room
temperature.
• Remove butter from refrigerator first
and cut into 1.5cm pieces, then
measure out remaining ingredients for
recipe. This will hasten the softening
process. Do not warm butter for
baking in a microwave unless
instructed to do so. Microwaving can
melt butter; melted butter will change
the final product.
• The best cheesecakes are made
when the eggs and cream cheese
are a similar room temperature.
While the Cuisinart® PowerSelect
hand mixer can easily mix cold
cream cheese, the trick is not to add
too much air, which can cause cracking.
• For best results, use heavy cream,
cold from the refrigerator,
for whipped cream.
• For best results, whip egg whites in
a spotlessly clean stainless steel or
glass mixing bowl. If available, use a
copper mixing bowl.
•Chocolate chips, nuts, raisins, etc.
can be added using speeds 1 or 2 of
your hand mixer.
• To separate eggs for any recipe,
break them one at a time into a
small bowl, gently remove yolk, then
transfer egg whites to spotlessly
clean mixing bowl. If a yolk breaks
into the egg white, reserve that egg
for another use. Just a drop of egg
yolk in the white will prevent the
whites from whipping properly.
• To achieve the best volume when
whipping egg whites, the mixing bowl
and beaters must be spotlessly clean
and free of any fat, oil, etc. (Plastic
bowls are not recommended for
whipping egg whites.) The presence
of any trace of fat or oil will prevent
the egg whites from increasing in
volume. Wash bowl and attachments
thoroughly before beginning again.
• Occasionally ingredients may stick to
the sides of the mixing bowl. When
this occurs, turn mixer off and scrape
the sides of the bowl with a rubber
spatula.
SWEETS
Cinnamon Muffins
These tasty muffins are just right for
a holiday bread basket.
moistened. Scoop into the prepared
muffin cups. Bake in the preheated
oven: 18–20 minutes for regular
muffins, 14 to 16 minutes for mini
muffins, until lightly browned and
springy to touch in the centre.
Serve warm with Maple Orange
Butter. (Muffins may be made
ahead and frozen. Thaw and
warm before serving.)
Nutritional information per serving
(1 regular or 2 mini muffins):
Calories 155 (29% from fat) • carb. 22g
• pro. 5g • fat 5g • sat. fat 2g • chol. 46mg
• sod. 208mg • calc. 141mg • fibre 1g
Makes 12 regular or 24 mini muffins
2
3
1
1
1
⁄4 2
1
1
⁄4 cooking spray
cups unbleached all-purpose flour
tablespoons brown sugar, packed
tablespoon baking powder
teaspoon cinnamon
teaspoon salt
large eggs
cup evaporated skimmed milk (not reconstituted), or whole milk
cup unsalted butter, melted
and cooled
Preheat the oven to 190°C. Spray
12 regular or 24 mini muffin cups.
Place the flour, brown sugar, baking
powder, cinnamon, and salt in a
medium bowl. Mix on Speed 1 for
30 seconds to combine and break up
brown sugar; reserve.
Place the eggs in a second bowl.
Beat on Speed 2 until slightly foamy,
30 seconds. Then mixing on Speed 3,
add the milk and melted butter; mix
for 15 seconds. Pour over the dry
ingredients, and use Speed 1 to
stir in until the ingredients are just
Maple Orange Butter
Maple Orange Butter also makes a great spread
for pancakes, waffles, biscuits or scones.
Makes 3⁄4 cup
⁄2 2
1
cup unsalted butter, room
temperature
tablespoons maple syrup
(not pancake or sugar syrup)
zest of 1 orange, finely chopped
Use Speed 3 to beat butter in a mixing
bowl until light and fluffy, about 1
minute. Add maple syrup and orange
zest; beat on Speed 3 for 1 minute
longer until fluffy and completely
combined.
Nutritional information per serving (1 tablespoon):
Calories 76 (88% from fat) • carb. 2g
• pro. 0g • fat 8g • sat. fat 5g • chol. 21mg
• sod. 1mg • calc. 6mg • fibre 0g
5
Double Chocolate Walnut
Brownie Drops
A brownie in a bite!
Makes 26
60g
11⁄2 1
⁄2 1
⁄2
8
1
⁄2
1
⁄2 1
11⁄2
2
⁄3
2
⁄3
unsweetened chocolate, chopped
cups all-purpose flour
teaspoon baking powder
teaspoon salt
tablespoons unsalted butter,
cut in 8 pieces
cup granulated sugar
cup brown sugar, firmly packed
large egg
teaspoons vanilla extract
cup mini chocolate morsels
cup chopped walnuts
powdered sugar for garnish
Melt the chocolate in a double boiler
over hot water or in a microwave
according to manufacturer’s
directions. Let cool. Preheat oven
to 175°C. Line baking sheets with
parchment or nonstick baking
liner sheets.
Place the flour, baking powder and
salt in a medium bowl; mix on Speed
1 for 20 seconds to combine. Reserve.
Place the butter and sugars in a
medium bowl. Mix on Speed 2 for 30
seconds, then mix on Speed 4 until
light and fluffy, 2 minutes. Add the egg
and vanilla, mixing on Speed 2 until
combined, 20 seconds. Add melted,
cooled chocolate, mix 20 seconds on
Speed 1. Add flour mixture, mix on
Speed 1 until combined, 30 seconds.
Add chocolate morsels and walnuts,
6
and mix on Speed 1 to blend,
10 seconds.
Preheat oven to 175°C. Combine flour,
soda and salt in a small bowl; reserve.
Scoop out dough in 11⁄2 tablespoon
amounts onto prepared baking sheets.
(For ease, speed and uniformity, you
may use a #40 ice cream scoop.)
Bake in the preheated oven for 10–12
minutes. Let cool on pans 2 minutes,
then transfer to a wire rack to cool
completely. Just before serving, dust
lightly with powdered sugar if desired.
In a large mixing bowl, cream butter
and sugars on Speed 2 until light and
fluffy, about 1 to 2 minutes. Add eggs
and vanilla; beat on Speed 1 until well
blended, about 1 minute.
Nutritional information per serving:
Calories 151 (48% from fat) • carb. 18g
• pro. 2g • fat 8g • sat. fat 4g • chol. 18mg
• sod. 59mg • calc. 15mg • fibre 1g
Oatmeal Monster Cookies
An old Cuisinart favourite!
Makes 5 dozen cookies
2
11⁄2 1
11⁄3 11⁄3 11⁄3 2
11⁄2 4
2
⁄3 2
⁄3 2
⁄3 2
⁄3
2
⁄3 cups all-purpose flour
teaspoons baking soda
teaspoon salt
cups butter
cups light brown sugar
cups sugar
large eggs
teaspoons vanilla extract
cups quick-cooking oats
cup chopped pecans
cup chocolate chips
(semisweet or milk)
shredded coconut
cup M&M’s®
cup raisins, dried cranberries
or dried tart cherries
cooking spray
Add flour mixture to creamed mixture
in 4 additions; beat on Speed 2 after
each addition until well blended. Add
oats in 4 additions; beat on Speed 2
after each addition until well mixed.
Add pecans and continue beating
on Speed 2 until just blended.
Add chocolate chips and next 3
ingredients; continue mixing on Speed
2 until well blended, about 20 to 30
seconds.
Spray baking sheets with cooking
spray or line with parchment paper.
Drop dough by rounded tablespoons,
2 inches apart, onto baking sheet and
bake until golden brown, about 10
to 12 minutes. Remove from baking
sheet and cool on wire rack.
Nutritional information per cookie:
Calories 165 (40% from fat) • carb. 23g
• pro. 2g • fat 7g • sat. fat 4g • chol. 18mg
• sod. 91mg • calc. 25mg • fibre 1g
Lemon-Lime Sugar Cookies
Cookies with a little “zest”!
Makes 50 cookies
4 cups all-purpose flour
2 teaspoons baking soda
1
⁄2 teaspoon salt
1
⁄2 cup (1 stick) unsalted butter,
cut in 8 pieces
21⁄2 cups granulated sugar, divided
1
⁄2 light corn syrup
2 large eggs
zest of 1 lemon (bitter white pith removed), finely chopped
zest of 1 lime (bitter white pith removed), finely chopped
1 teaspoon lemon extract
1 teaspoon lime extract
Preheat oven to 175°C. Line baking
sheets with parchment.
Place the flour, baking soda, and
salt in a medium bowl. Use Speed
1 to blend and aerate, 20 seconds.
Reserve.
Place the butter and 2 cups of the
sugar in a large bowl. Use Speed 1 to
blend, 30 seconds. Cream until light
and fluffy using Speed 3, 11⁄2 minutes.
Add syrup, eggs, and zests. Mix on
Speed 2 for 30 to 40 seconds until
smooth. Add extracts; mix on Speed
2 for 30 seconds. Add dry ingredients
separately; mix on speed 1 until each
is incorporated.
Using 11⁄2 tablespoons of dough,
shape into round balls and dip in
remaining sugar to coat. (For ease and
speed, use a number 40 ice cream
scoop.) Arrange balls on parchmentlined baking sheet 6cm apart. Press
each ball gently with the bottom of a
flat glass. Bake in preheated oven for
10 to 12 minutes, until crackled and
just beginning to turn golden. Remove
from oven, let cool on baking sheet
for 2 to 3 minutes, then transfer to a
wire rack to cool completely. Store
between sheets of waxed paper in an
airtight container.
Tip: to chop zest easily, place zest in
work bowl of a Cuisinart® MiniPrep
Plus with 1⁄4 cup of the sugar from the
recipe. Pulse on chop 10–15 times,
then process continuously until finely
chopped, 30 to 40 seconds.
Nutritional information per cookie:
Calories 116 (31% from fat) • carb. 19g
• pro. 1g • fat 15g • sat. fat 2g • chol. 13mg
• sod. 72mg • calc. 5mg • fibre 0g
Chewy Oatmeal Graham Cookies
These yummy cookies may just become your all-time
favourites. They’re loaded with goodies and sure to
wow family and friends.
Makes about 45 5cm cookies
11⁄2
11⁄2 1
1
1
1
⁄2
1
⁄2 1
3
⁄4 3
⁄4 2
1
1
1
cups rolled oats
(regular, not prepared)
cups all-purpose flour
cup granita crumbs
teaspoon baking soda
teaspoon cinnamon
teaspoon ground ginger
teaspoon salt
cup unsalted butter, cut into
16pieces, at room temperature
cup granulated sugar
cup brown sugar, packed
large eggs
teaspoon vanilla extract
cup dried cranberries
cup golden raisins
Preheat oven to 175°C. Line baking
sheets with parchment or nonstick
baking sheet liners.
In a small bowl, combine oats, flour,
graham cracker crumbs, baking soda,
cinnamon, ginger, and salt. Stir to
blend; reserve.
Place the butter and both sugars in a
large bowl. Insert the stainless steel
beaters. Mix on Speed 1 until creamy,
about 1 minute; scrape bowl. Mix on
Speed 4 for 1 minute until creamed.
Mix in eggs and vanilla on Speed 2,
30 seconds. Add the flour mixture in
2 additions, mixing on Speed 2. Add
7
dried cranberries and raisins, mix on
Speed 2 until combined, about 20
seconds.
Drop by rounded tablespoonfuls –
about the size of a walnut, to prepared
baking sheets (#50 ice cream scoop).
Bake for 9 to 11 minutes, or until
set. Cool for 2 minutes on baking
sheets, remove to wire racks to cool
completely.
Nutritional information per cookie:
Calories 127 (% from fat) • carb. 17g • pro. 2g
• fat 5g • sat. fat 3g • chol. 20mg
• sod. 83mg • calc. 9mg • fibre 1g
Classic Snickerdoodles
An old-fashioned cookie with a
whimsical name.
Makes 48 cookies
23⁄4 2
1
1
⁄4
1
11⁄2 2
1
cups all-purpose flour
teaspoons cream of tartar
teaspoon baking soda
teaspoon salt
cup unsalted butter, softened
cups sugar
eggs
teaspoon vanilla
Cinnamon Sugar Coating:
3
tablespoons sugar
2 to 4 teaspoons ground cinnamon
Combine flour, cream of tartar, baking
soda and salt in a small bowl. Stir to
blend; reserve.
8
Insert the stainless steel beaters.
Place the butter and sugar in a
medium bowl. Cream using Speed 2
until light and fluffy, about 1 minute.
Add the eggs one at a time and
beat on Speed 4 after each addition.
Add the vanilla and continue beating
on Speed 4 until well-blended,
about 20 seconds.
Add the flour mixture to the creamed
mixture in 2 additions; beat on Speed
2 after each addition until well-mixed,
about 40 seconds. Cover with plastic
wrap or waxed paper and refrigerate
for at least 2 hours.
Stir together 3 tablespoons sugar
and cinnamon in small bowl. Shape
rounded tablespoonfuls of chilled
dough into 2.5cm balls; roll in sugar
mixture. Place 5cm apart onto
prepared cookie sheets. Bake for 11
to 14 minutes or until edges are lightly
browned. Cool on cookie sheet for
2 to 3 minutes; transfer to a rack to
cool completely. Cool cookie sheets
completely between batches.
Nutritional information per cookie:
Calories 87 (42% from fat) • carb. 12g • pro. 1g
• fat 4g • sat. fat 2g • chol. 19mg
• sod. 56mg • calc. 3mg • fibre 0g
Almond Thumbprints
Fill these treats with your favourite preserves – use a
variety for a pretty presentation.
Makes 4 dozen 51⁄2cm cookies
21⁄2
11⁄4
1
⁄2 1
⁄2 3
⁄4
1
⁄2
11⁄4 1
1
1
1
⁄2
cups all-purpose flour
cups finely ground almonds
cup + 2 tablespoons powdered sugar
cup + 2 tablespoons granulated sugar, divided
teaspoon baking powder
teaspoon salt
cups unsalted butter (21⁄2 sticks), room temperature, divided
large egg
teaspoon pure vanilla extract
teaspoon almond extract
cup fruit preserves, warmed
With the Cuisinart® Hand Mixer on
Speed 1, combine the flour, almonds,
powdered sugar, 1⁄4 cup + 1 tablespoon
granulated sugar, baking powder and
salt, for 5 seconds. Reserve.
In a large bowl, cream butter with the
remaining sugar, starting with the
Mixer on 1 and increasing speed to
3. Scraping bowl once or twice, beat
until mixture is light and fluffy about 3
minutes. Add egg, vanilla and almond
extracts, beating for 10 to 15 seconds
on Speed 1. Sprinkle 1⁄2 of the flour
mixture over the top.
Incorporate flour with the mixer on 1,
for 10 seconds, or until just combined;
do not overbeat. Repeat with
remaining flour.
Transfer the dough to a bowl and
cover or place in a resealable plastic
bag and refrigerate until firm, about 1
hour or overnight.
Heat oven to 175°C. Line 3 baking
sheets with parchment paper. Roll
dough into 3cm balls. Place the dough
balls on the prepared baking sheets,
5cm apart. Make a depression in the
centre of each cookie with fingertip
or the handle of a wooden spoon.
Bake cookies for 10 minutes.
Remove cookie sheets from oven.
Use the back of a round 1 teaspoon
measuring spoon to re-form
the depressions in the cookies.
Fill each depression with
1⁄2 teaspoon preserves.
Continue baking cookies until light
golden brown around the edges,
about 8 minutes longer. Cool on
baking sheets for 2 minutes,
then transfer to rack to cool
completely.
Can be made ahead and stored in
airtight container at room temperature
between sheets of waxed paper.
Nutritional information per cookie:
Calories 133 (56% from fat) • carb. 13g • pro. 2g
• fat 9g • sat. fat 3g • chol. 17mg
• sod. 32mg • calc. 24mg • fibre 1g
Chocolate Chip Shortbread
These tender butter cookies are great
with tea.
Cool on baking sheets for 2 minutes,
then transfer to a rack to cool
completely.
Makes about 4 dozen cookies
1
3
⁄4
11⁄2
2
1
cup unsalted butter,
room temperature
cup firmly packed brown sugar
teaspoons pure vanilla extract
cups all-purpose flour
cup miniature semisweet
chocolate chips
granulated sugar for garnish
Preheat oven to 175°C.
Insert the stainless steel beaters.
Place the butter and brown sugar in
a medium bowl. Cream butter and
brown sugar, starting on Speed 1
and increasing the Speed to 3, for 3
minutes or until light and fluffy. Scrape
bowl and beat in vanilla, 30 seconds.
Sprinkle 1⁄2 of the flour over the top
and mix on 1 until incorporated, about
20 seconds. Sprinkle the remaining
flour and mix until a dough begins
to form, about 45 seconds. Stir in
chocolate chips using Speed 1.
Roll dough into 3cm balls and place
about 7.5cm apart on ungreased
cookie sheets. Using the bottom
of a drinking glass which has been
smeared with a little bit of butter, dip
it in sugar, and flatten each cookie to
about 1cm. Bake for about 12 minutes
until cookies are just beginning brown
on edges.
Nutritional information per cookie:
Calories 79 (57% from fat) • carb. 8g
• pro. 1g • fat 5g • sat. fat 3g • chol. 10mg
• sod. 1mg • calc. 5mg • fibre 0g
Brown Sugar-Banana
Pound Cake
A very old-fashioned cake, Brown Sugar-Banana
Pound Cake is moist and satisfying.
Makes 2 loaves (15 slices each)
450g 3
1
⁄2
1
⁄2
450g
1
5
1
1
1
1
+ 2 teaspoons unsalted butter, room temperature, divided
cups + 2 tablespoons all-purpose flour, divided
teaspoon baking powder
teaspoon salt
light brown sugar
cup granulated white sugar
large eggs
cup mashed ripe banana
(about 2 bananas)
cup whole milk
teaspoon pure vanilla extract
cup chopped pecans, lightly toasted
Generously coat two 23x13x10cm
loaf pans with the 2 teaspoons
butter. Fit each pan with a piece of
lightly buttered parchment paper or
aluminum foil cut to fit lengthwise –
about 45cm in length and folded to
fit across the bottom of the loaf pan.
Let excess come up over ends of pan.
Dust each pan with 1 tablespoon flour,
9
shaking all around to coat lightly and
discard excess.
Place the remaining 3 cups flour,
baking powder and salt in a bowl;
stir to blend. Reserve.
Place remaining butter and both
sugars in a large bowl. Insert stainless
steel beaters. Mix butter and sugars,
starting on Speed 1 and increasing
to Speed 3. Cream on Speed 3 until
mixture is light and fluffy, about 4
minutes, stopping to scrape the bowl
twice. Using Speed 1, add eggs,
one at a time, beating for 10 to 15
seconds after each addition. Add
mashed banana, beating on Speed
1 for 30 seconds. Scrape bowl. Beat
2 minutes more on Speed 3 until
mixture is light.
Combine milk with vanilla. Sprinkle 1⁄2
of the flour mixture over the banana
mixture. Using Speed 1, beat just
until flour disappears, about 10 to
15 seconds. Add the milk, mix until
incorporated, about 10 seconds.
Repeat with the remaining flour.
Beat only until mixed, about 10
seconds each time; do not overbeat.
(Any remaining flour will be mixed in
along with the pecans). Fold in pecans
with using Speed 1 until just mixed in.
Pour batter into prepared loaf pans
and place in cold oven. Set heat to
175°C and turn oven on. Bake for 1
hour and 25 to 30 minutes or until
loaves test done (cake tester in centre
of cake comes out clean). Cool in
pans for 3 minutes and turn out to
10
a rack to cool completely. Remove
parchment/foil to cool. Wrap to store.
Can be frozen – double-wrap to
prevent freezer burn or odors from
being absorbed.
Nutritional information per serving (one slice):
Calories 284 (49% from fat) • carb. 34g • pro. 3g
• fat 16g • sat. fat 8g • chol. 70mg
• sod. 64mg • calc. 34mg • fibre 1g
Mini-Chip Cheesecake
A favourite for family and friends.
Makes one 23cm cake, 12 servings
270g
6
960g
1
4
21⁄2
1
chocolate wafers (1 box), crushed
tablespoons unsalted butter, melted
reduced fat cream cheese,
room temperature*
cup granulated sugar
large eggs
teaspoons pure vanilla extract
cup chocolate mini-chips
hot water (about 2 cups)
Position rack in centre of the oven
and preheat to 175°C.
Place chocolate crumbs and melted
butter in a large mixing bowl. Insert
the stainless steel beaters. Blend the
mixture for about 30 seconds on
Speed 1. Press into the bottom of a
23cm springform pan. Bake in oven
for 10 minutes. Transfer to freezer for
about 10 minutes. When cool, wrap
the pan in heavy-duty aluminum foil
to cover the sides, acting as a water
seal.
Place cream cheese and sugar in a
medium bowl. Mix for one minute on
Speed 1, until blended and smooth.
Add the eggs, one at a time, beating
for 10 seconds after each addition.
Add vanilla with the final egg. Add
chips and beat just until incorporated;
do not overbeat. (Overbeating
will add too much air, causing the
cheesecake to rise, fall and crack
when baking is done.)
Pour into prepared springform pan.
Create a water bath by placing the
springform into a pan with sides that
is large enough to accommodate the
springform leaving at least 2.5cm of
space between the pans. Carefully
pour hot water into that space to
come up at least half way up the
springform. Bake for about 60 to 70
minutes or until cake looks slightly
puffed and almost set in the middle.
Carefully remove from oven and lift
cake pan out of water and place
on a rack. Remove foil and cool
completely.
Cover and refrigerate at least 4 hours
before serving.
Nutritional information per serving:
Calories 479 (53% from fat) • carb. 46g • pro. 12g
• fat 29g • sat. fat 16g • chol. 114mg
• sod. 578 • calc. 129mg • fibre 2g
*Note: While the Cuisinart® Hand
Mixer is strong enough to handle
cold cream cheese, you will get the
best cheesecake results using room
temperature cream cheese that has
been cut into 2.5cm pieces. This will
enable you to blend the cream cheese
with the remaining ingredients without
adding too much air.
Fresh Ginger Cake
This wonderfully moist cake is a perfect
year-round treat.
Makes 16 servings
1
21⁄2 1
1
1
⁄2
1
⁄2
1
1
1
2
120g
2
cup + 2 teaspoons unsalted butter, melted and cooled, divided
cups + 1 tablespoon all purpose flour, divided
teaspoon powdered ginger
teaspoon cinnamon
teaspoon ground cloves
teaspoon freshly ground black pepper
cup granulated sugar
cup molasses
cup water
teaspoons baking soda
fresh ginger, peeled and
finely grated (about 1⁄2 cup)
large eggs, room temperature
Position rack in centre of the oven
and heat to 175°C. Line the bottom
of a 23x10cm cake pan with a circle
of parchment paper. Coat pan
with 2 teaspoons butter and dust
1 tablespoon flour evenly over
buttered pan. Shake out and
discard excess flour.
Place remaining flour, powdered
ginger, cinnamon, cloves and black
pepper in a medium bowl and stir;
reserve. Insert the stainless steel
beaters. Place sugar, molasses, and
melted butter in a large bowl and mix
for 30 seconds on Speed 1; reserve.
Bring the water to a boil in a small
saucepan or in a 4-cup measure in
the microwave; stir in the baking
soda. Combine this mixture with the
molasses/sugar mixture, then stir in
the fresh ginger. Sprinkle half the flour
mixture over the molasses/sugar/
water mixture and mix for 15 seconds
using Speed 1. Repeat with remaining
flour. Add eggs and continue beating
on Speed 2 until everything is
thoroughly combined. Pour batter
into the prepared cake pan, bake for
60 to 65 minutes, until the cake tests
done (a cake tester inserted in the
centre of the pan comes out clean).
If the top of the cake starts to burn,
cover loosely with aluminum foil and
continue baking.
Cool for at least 15 to 20 minutes.
Run a knife around the edge to loosen
and turn the cake out onto a wire
rack, peel off parchment and cool
completely. When cool serve plain,
or frost only on top with Lemon Cream
Cheese Frosting.
Lemon Cream Cheese Frosting
A lemonade version of the classic
cream cheese frosting.
Makes enough for one 23cm cake,
12 servings
240g
6
11⁄2
2
1
reduced-fat cream cheese, room temperature
tablespoons unsalted butter, room temperature
cups confectioners’ sugar
teaspoons freshly grated lemon
zest, divided
teaspoon pure vanilla extract
Using a Cuisinart® Hand Mixer on Low
1, combine cream cheese and butter
in a medium bowl. Incorporate the
sugar 1⁄2 cup at a time, beating only
for 10 or 15 seconds. Blend in lemon
zest and vanilla, 20 seconds. Do not
overbeat.
Mound the frosting on the top of the
ginger cake. Garnish with remaining
lemon zest.
Nutritional information per serving:
Calories 152 (26% from fat) • carb. 16 • pro. 2g
• fat 9g • sat. fat 6g • chol. 22mg
• sod. 109mg • calc. 29mg • fibre 0g
Nutritional information per serving (cake only):
Calories 288 (38% from fat) • carb. 42g • pro. 3g
• fat 12g • sat. fat 7g • chol. 58mg
• sod. 151mg • calc. 47mg • fibre 1g
Nutritional information per serving (frosted cake):
Calories 402 (42% from fat) • carb. 54g • pro. 5g
• fat 19g • sat. fat 12g • chol. 74mg
• sod. 233mg • calc. 69mg • fibre 1g
11
Lemon Tea Loaf
A tender moist cake – can also be made
into cupcakes.
Makes 1 loaf, sixteen 1.5cm slices
3
2
1
⁄2
2
⁄3 2
3
⁄4
1
⁄4
4
1
1
1
⁄2 cups all-purpose flour
teaspoons baking powder
teaspoon salt
cup melted butter
cups sugar
cup lemon juice
cup finely chopped lemon zest
(zest of about 4 lemons)
large eggs
teaspoon pure vanilla extract
cup whole milk yoghurt
cup confectioners’ sugar, sifted
Arrange rack in the middle of the
oven. Preheat oven to 175°C. Butter
and flour 23x13x10cm loaf pan.
minutes, rotating the pan half way
through baking time. Check cake for
doneness after 1 hour and 20 minutes.
Cake is finished when cake tester
comes out clean.
While cake is baking, mix remaining
1
⁄4 cup of lemon juice with sifted
confectioners’ sugar until white and
glossy. Set aside.
Allow cake to rest about ten minutes,
until cool to the touch. Remove from
pan and place on a dish with a lip.
Stick the cake with a toothpick all
over the top, particularly along the
cracks. Pour glaze over top of cake,
using a spatula or pastry brush,
in order to cover the top and side
surface of the loaf .
Nutritional information per serving:
Calories 294 (29% from fat) • carb. 49g • pro. 5g
• fat 10g • sat. fat 6g • chol. 75mg
• sod. 131mg • calc.32mg • fibre 1g
In a mixing bowl, sift together flour,
baking powder, and salt; reserve.
Insert the stainless steel beaters.
Place the melted butter and sugar in
a large mixing bowl and mix using
Speed 3 for one minute; the mixture
will still seem slightly granular.
Continue mixing and add 1⁄2 cup lemon
juice and zest. Add eggs one at a time
and then the vanilla.
Add the dry ingredients and yoghurt
to the batter alternately in three
additions, using Speed 2,
ending with the yoghurt.
Pour batter into prepared loaf
pan. Bake on the middle rack for
approximately one hour and thirty-five
12
Mocha Cake
Frost this moist layer cake with
Deep Mocha Frosting.
Makes two 23cm layers
1
13⁄4 2
3
⁄4
2
1
1
tablespoon unsalted butter, room temperature
cups + 2 tablespoons all-purpose flour, divided
cups granulated sugar
cup unsweetened cocoa powder
teaspoons baking soda
teaspoon baking powder
teaspoon salt
2
1
1
1
⁄2
1
large eggs
cup strong brewed coffee, cooled
cup buttermilk
cup unsalted butter, melted and cooled
teaspoon vanilla extract
Position rack in centre of the oven,
preheat to 175°C. Butter two 23x10cm
round cake pans and line with a circle
of buttered parchment paper. Dust
1 tablespoon flour evenly over each
pan – shake to coat evenly and
discard excess.
Place flour, sugar, cocoa, baking soda,
baking powder, and salt in a large
bowl. Stir to blend and make a well
in the centre of the dry ingredients.
Add eggs, coffee, buttermilk, butter
and vanilla to the well. Insert the
stainless steel beaters. Beat for
2 minutes using Speed 3, batter will
be thin. Pour into pans.
Bake for 30 to 40 minutes, until a
toothpick inserted into the centre
comes out clean. Cool for 10 minutes,
remove from pans and finish cooling
on racks. When cool, frost with Deep
Mocha Frosting, topping one layer
first with about 1⁄3 of the frosting.
Top with the remaining layer, frosting
the top with about 1⁄3 of the remaining
frosting, and the sides with the
remaining 1⁄3 of the frosting.
Layers may be double-wrapped and
frozen until ready to use. Frost when
partially thawed.
Nutritional information per serving (cake only):
Calories 296 (28% from fat) • carb. 51g • pro. 5g
• fat 10g • sat. fat 6g • chol. 57mg
• sod. 432mg • calc. 40mg • fibre 2g
Nutritional information preserving
(about 3 1⁄3 tablespoons):
Calories 152 (66% from fat) • carb. 9g • pro. 0g
• fat 13g • sat. fat 8g • chol. 41mg
• sod. 7mg • calc. 12mg • fibre 0g
Nutritional information per serving (frosted cake):
Calories 448 (44% from fat) • carb. 60g • pro. 5g
• fat 23g • sat. fat 14g • chol. 98mg
• sod. 439mg • calc. 53mg • fibre 2g
Deep Mocha Frosting
Leave out the espresso for
a rich chocolate frosting.
Makes about 21⁄2 cups, enough for two
23cm round cakes
⁄4 ⁄2
1
⁄2
360g
1
⁄2
1
3
1
cup heavy cream
cup unsalted butter
cup sugar
semisweet chocolate
tablespoon espresso powder
teaspoon vanilla
Combine all ingredients in saucepan
and place over medium heat. Bring
mixture to an almost simmer. Using
your Cuisinart® Hand Mixer mix on
Speed 2 for 30 seconds. Continue
mixing at 30 second intervals until all
the chocolate is melted and mixture
is well combined. This process takes
approximately 8 minutes.
Refrigerate mixture for about an hour
until it sets up before use.
Frosting can be made in advance and
refrigerated. Make sure to remove
from refrigerator about an hour prior
to use.
Peanut Butter Cup Soufflé
Peanut butter and chocolate –
a perfect combination.
Makes 8 servings
6
1
⁄3 4
6
60g
1
⁄4
11⁄4
1
⁄4
tablespoons butter, room
temperature
cup + 3 tablespoons granulated sugar
large egg yolks, divided
large egg whites
bittersweet chocolate, chopped
cup all-purpose flour
cups whole milk
cup creamy peanut butter
(could use more)
Preheat oven to 175°C.
Coat the bottom and sides of a 2-litre
soufflé dish with 2 tablespoons butter,
and sprinkle in 2 tablespoons sugar,
shaking all around to cover; discard
excess. To make a collar, measure
enough aluminum foil to wrap around
the top of the soufflé dish. Fold the
foil in thirds lengthwise. Lightly coat
one side with 1 tablespoon butter,
sprinkle with 1 tablespoon sugar,
discarding excess. Attach the foil,
sugar side in, around the outside of
the dish with the foil extending 5cm
above the top. Tape ends together
and reserve.
Insert the stainless steel beaters.
Place 2 yolks in a medium sized bowl,
beat on Speed 1, about 30 seconds.
Repeat with remaining 2 yolks in
another bowl, reserving both. Put 6
whites in a large, clean mixing bowl
(use stainless steel or glass, not
plastic) and reserve.
In a small saucepan, stir chocolate
over low heat until melted; remove to
cool slightly. Make a cream sauce by
melting 3 tablespoons butter in a
1 litre saucepan. Stir in flour into
butter, cook for 1 minute and then
add the milk. Beat on Speed 2 until
mixture simmers and thickens.
Remove from heat and cool for 2
minutes. Combine 1⁄2 of the cream
sauce with the melted chocolate,
using Speed 1. Stir the peanut butter
into the remaining cream sauce using
the same method.
Using Speed 1, gently combine the
chocolate mixture with one bowl of
yolks, about 30 seconds. Reserve.
Repeat with the peanut butter
mixture and remaining 2 yolks.
Attach the Chef's Whisk. Starting on
Speed 1, beat egg whites until frothy
and gradually increase to Speed 3,
beating until soft peaks form, about
2 minutes. Reduce to Speed 1 and
add the sugar 1 tablespoon at a time
until stiff peaks form, approximately
11⁄2 to 2 minutes longer.
Divide the egg whites in half for both
13
the chocolate and the peanut butter
mixtures. Fold 1 cup of whites into
chocolate mixture using the beater
attachment on Speed 1 until no
whites show. Fold the remaining
whites in gently, in 3 stages.
Repeat same procedure with
the peanut butter mixture.
Transfer the peanut butter mixture
to the prepared soufflé dish. Spoon
the chocolate mixture on top. Using
a small metal spatula or table knife,
gently swirl the chocolate into the
peanut butter.
Bake for 45 to 55 minutes. Soufflé will
appear puffed and golden.
Nutritional information per serving:
Calories 321 (64% from fat) • carb. 19g • pro 11g
• fat 23g • sat. fat 10g • chol. 135mg
• sod. 139mg • calc. 72mg • fibre 1g
Chocolate Soufflé Cake
Serve with softly whipped cream and berries for an
elegant dessert.
Makes one 25cm round cake, sixteen
2.5cm slices
180g
60g
2
9
2
11⁄4
1
⁄3
bittersweet chocolate
semisweet chocolate
tablespoons unsalted butter plus additional for pan preparation
eggs
egg whites
cups granulated sugar
cup all-purpose flour
confectioners’ sugar for dusting
Preheat oven to 185°C.
14
Cut a circle of parchment paper to line
a 25cm round cake pan. Butter the
bottom and sides of cake pan well.
Add enough flour to coat the buttered
interior, being sure to tap the pan
and remove any excess flour.
Place the parchment circle at the
bottom of the pan and butter and
flour it as well. Melt the chocolate
and butter in a stainless bowl over
a double boiler; reserve.
Separate eggs into two mixing bowls,
adding the extra whites to the bowl
of egg whites. Add 3⁄4 cups of sugar to
the bowl of yolks. Using the stainless
steel beaters, mix the yolks and sugar
on Speed 4 for 11⁄2 minutes until very
pale and thick. Using Speed 1, stir
1
⁄2 cup of the egg yolk mixture into
the warm chocolate mixture – this
will temper the warm chocolate and
prevent it from curdling the eggs.
While mixing add the “tempered”
chocolate mixture into the remaining
egg yolk mixture; reserve.
Using the Chef’s Whisk, beat the
egg whites on Speed 5 for 1 minute.
Add the remaining 1⁄2 cup of sugar
at this time and continue beating
whites for an additional 2 minutes
until you achieve soft peaks. Fold
whites into the yolk mixture in three
additions reserving a small amount
of whites. This step is to be done
gently using the beater attachments
on the lowest Speed. Be careful to
scrape the bottom and sides of the
bowl. Sift the flour into mixture and
fold gently. Finally add the last of the
egg whites, again using the same
folding technique. To ensure complete
incorporation, use a rubber spatula
to scrape the bottom and sides of
the bowl.
Pour batter into prepared pan and
bake for about 40 minutes, until cake
has puffed and cracked but is still soft
to the touch on top.
Turn cake out onto serving plate and
remove pan. Sprinkle the top with
sifted confectioners’ sugar. Serve
immediately or at room temperature.
Nutritional information per serving:
Calories 195 (32% from fat) • carb. 25g • pro. 5g
• fat 10g • sat. fat 5g • chol. 123mg
• sod. 43mg • calc. 22mg • fibre 1g
Grand Marnier Whipped Cream
Wonderful on fresh berries.
Makes 2 cups, sixteen servings
1
1
⁄4
3
1
⁄2
cup heavy cream
cup confectioners’ sugar, sifted
tablespoons Grand Marnier ®
teaspoon vanilla
Place heavy cream in mixing bowl.
Using the Chef’s Whisk, beat the
cream on Speed 5 for about 1 minute.
Add the sifted sugar, vanilla, and
Grand Marnier for an additional
minute until soft peaks form.
Nutritional Information per serving (2 tablespoons):
Calories 85 (76% from fat) • carb. 4g • pro. 0g
• fat 7g • sat. fat 5g • chol. 27mg
• sod. 8mg • calc. 13mg • fibre 0g
Coffee Whipped Cream
Excellent on pecan pie.
Makes 2 cups, 12 servings
1
1
⁄4
1
⁄2
1
⁄4
cup heavy cream
cup confectioners’ sugar, sifted
teaspoon pure vanilla extract
cup strong coffee
Place heavy cream in a cold mixing
bowl. Using the Chef’s Whisk for the
Cuisinart® Hand Mixer beat the cream
for 1 minute on Speed 5.
At this point add the sifted
confectioners’ sugar and vanilla and 1
teaspoon of coffee. Continue beating
adding one teaspoon of coffee at a
time to taste until cream reaches soft
peak stage, about 2 to 3 minutes.
Nutritional information per serving:
Calories 78 (83% from fat)• carb. 3g • pro. 1g
• fat 7g • sat. fat 5g • chol. 27mg
• sod. 8mg • calc. 13mg • fibre 0g
Savories
Herbed Cheese
Instead of purchasing expensive
herb-flavored cheeses, you can
easily prepare your own.
Makes about 2 cups
240g 150g cream cheese, room temperature
(may use regular or lowfat)
chèvre or other goat cheese,
room temperature (soft type,
not aged)
1
1
1
1
1
⁄2
1
⁄4
garlic clove, peeled and minced
tablespoon finely minced shallot or green onion
tablespoon finely chopped fresh parsley
teaspoon herbs de Provence
teaspoon kosher salt
teaspoon white pepper
dash hot sauce such as Tabasco®,
to taste
Place all ingredients except hot sauce
in a medium bowl. Mix on Speed 3
for 1 minute, then increase speed to
Speed 5 to whip for an additional 2
minutes until light and fluffy. Add hot
sauce to taste, whip on Speed 5 for
30 seconds longer. Allow to stand at
least 30 minutes before serving, to
allow flavours to blend. Transfer to a
resealable container and refrigerate.
Remove from refrigerator 15 minutes
before serving to soften. Serve with
crackers, pita or bagel chips. It also
makes a good topping for a baked
potato.
Nutritional information per serving
(2 tablespoons, made with lowfat cream cheese):
Calories 58 (69% from fat) • carb. 1g
• pro. 3g • fat 4g • sat. fat 3g • chol. 9mg
• sod. 156mg • calc. 35mg • fibre 0g
Garden Vegetable Spread
This spread is great either on a bagel
or served with crackers and vegetables
as a dip. It also makes a nice topping
for a baked potato.
Makes 13⁄4 cups
240g
1
2
1
⁄4
1
1
⁄4 2
1
1
⁄4 1
⁄4 cream cheese, room temperature (reduced-fat or regular)
teaspoon lemon juice
tablespoons reduced-fat sour cream
cup grated carrots
tablespoon green onion
cup each finely minced red and
yellow pepper
teaspoons dill, fresh chopped
teaspoon parsley
teaspoon kosher salt
teaspoon freshly ground black pepper
Insert the stainless steel beaters. In
a large mixing bowl, beat the cream
cheese and lemon juice on Speed 3
for 1 to 2 minutes until creamed.
Mix in sour cream (the cheese will
stick to beaters), beating for 2 minutes
on Speed 3. Add vegetables, herbs,
salt and pepper, mix on 2 for 1 minute
until mixture is blended.
Nutritional information per serving (2 tablespoons):
Calories 108 (83% from fat) • carb. 2g • pro 2g
• fat 10g • sat. fat 5g • chol. 31mg
• sod. 179mg • calc. 29mg • fibre 7g
15
Caramelized Onion Dip
Serve with chips or fresh vegetables.
Makes 31⁄2 cups
4
2
2
1
⁄4
1
1
⁄2
240g
3
⁄4
1
⁄2
tablespoons unsalted butter
tablespoons extra virgin olive oil
cups finely chopped onions
teaspoon cayenne pepper
teaspoon kosher salt
teaspoon freshly ground black
pepper
lowfat cream cheese, at room temperature, cut into
2.5cm pieces
cup lowfat sour cream
cup lowfat mayonnaise
Heat butter and oil in a large skillet
(30cm or 51⁄2 litre sauté) using
medium heat. Add the chopped
onions, cayenne, salt and pepper.
Sauté for 10 minutes, stirring
occasionally. Reduce the heat
to medium-low and cook for an
additional 20 to 25 minutes, until the
onions are browned and caramelized.
Let cool completely.
Place the cream cheese, sour cream
and mayonnaise in a medium bowl.
Mix on Speed 1 for 1 minute, then
increase speed to Speed 3 for an
additional 2 minutes until light and
fluffy. Add half the cooled onions,
and mix on Speed 5 for 1 minute.
Add remaining onions and mix on
Speed 1 until blended. Taste and
adjust seasonings as necessary.
16
Nutritional information per serving (¼ cup):
Calories 131 (72% from fat) • carb. 6g
• pro. 3g • fat 11g • sat. fat 4g • chol. 21mg
• sod. 308mg • calc. 53mg • fibre 1g
Asian Dip
This is a great and easy dip for vegetables, chips, and
especially rice crackers.
Makes about 1 cup
Roasted Red Pepper and
Sun-dried Tomato Dip
Serve this dip with crackers, bagel chips or pita chips.
Or, try it as a spread on sandwiches, or as a topping
for baked potatoes.
Makes 2 cups
240g cream cheese (lowfat or
regular), cut into 8 pieces,
room temperature
1
⁄2
cup sour cream (lowfat or regular)
1
roasted red pepper, cut into 2.5cm pieces
1
⁄3
cup chopped sun-dried tomatoes (not oil-packed)
1
tablespoon chopped fresh parsley
1
clove garlic, chopped
1
⁄2 teaspoon basil
1
⁄8
teaspoon freshly ground black pepper
Combine all ingredients in a medium
bowl. Mix on Speed 3 until well
blended and smooth, 2 minutes.
Mix on Speed 5 to lighten, 1 minute.
Transfer to a resealable container and
refrigerate for 30 minutes or longer to
allow flavours to blend before serving.
Nutritional information per serving
(2 tablespoons), made with lowfat products:
Calories 54 (52% from fat) • carb. 4g
• pro. 2g • fat 3g • sat. fat 2g • chol. 7mg
• sod. 111mg • calc. 43mg • fibre 0g
⁄2
⁄2
1
1
1
1
⁄2
1
1
1
⁄2
1
1
1
⁄4
1
1
cup mayonnaise, reduced fat
cup sour cream, reduced fat
teaspoon lemon juice
teaspoon rice vinegar
teaspoon soy sauce
teaspoon sesame oil
teaspoon brown sugar
teaspoon fresh ginger, peeled
and chopped
teaspoon fresh garlic, peeled
and chopped
teaspoon green onion, finely chopped
teaspoon sweet red pepper, finely chopped
teaspoon crushed red pepper
Place mayonnaise, sour cream, lemon
juice, rice vinegar, and soy sauce in
a medium bowl. Insert the stainless
steel beaters. Mix on Speed 3 until
mixture is smooth and creamy. Add
remaining ingredients and mix on
Speed 1 until well combined.
Nutritional information per serving
(11⁄2 tablespoons):
Calories 62 (69% from fat) • carb. 4g • pro. 1g
• fat 5g • sat. fat 1g • chol. 8g
• sod. 136mg • calc. 19mg • fibre 0g
Basic Vinaigrette
The perfect topping for a crisp green
salad, this can be varied by using a different
flavour of oil or vinegar, or by adding herbs.
Makes about 2 cups
1
2
1
⁄2 1
⁄2 1
⁄4 1
1
⁄2 garlic clove, peeled and finely minced
tablespoons Dijon-style mustard
cup wine vinegar or lemon juice
teaspoon kosher salt
teaspoon freshly ground pepper
cup vegetable oil
cup extra virgin olive oil
Place the garlic, mustard, vinegar,
salt, and pepper in a medium bowl.
Mix on Speed 3 until well blended, 30
seconds. With the mixer running, add
the oils in a slow steady stream, about
11⁄2 minutes; continue to mix until
totally blended. (If vinaigrette is made
ahead and separation occurs, remix
on Speed 3/medium until blended.)
Nutritional information per serving (1 tablespoon):
Calories 92 (98% from fat) • carb. 1g
• pro. 0g • fat 10g • sat. fat 1g • chol. 0mg
• sod. 54mg • calc. 1mg • fibre 0g
Lemon, Dill and Scallion Butter
This butter is perfect for fish, steamed
vegetables, or spread on a tea sandwich with
cucumber and smoked salmon.
Makes 16 servings
⁄2
1
1
1
1
1
⁄4
1
cup unsalted butter, at room
temperature, cut into 8 pieces
tablespoon scallion, finely chopped
teaspoon lemon zest, finely chopped
teaspoon lemon juice
tablespoon fresh dill, chopped
teaspoon kosher salt
Place all ingredients in a medium
bowl. Mix using Speed 3/Medium
until fluffy and all ingredients are
blended in completely.
Using a sheet of plastic wrap or
waxed paper as an aid, shape butter
into a log, about 2.5cm in diameter.
Wrap butter in plastic wrap, twisting
the ends to form a log. Chill until firm
enough to slice. Place cold slices of
Lemon, Dill and Scallion Butter on
top of grilled or broiled seafood or
chicken, baked sweet potatoes, rice,
or steamed vegetables.
Note that Lemon, Dill and Scallion
Butter can be wrapped in a whole log
or wrapped in smaller sizes and kept
in freezer. Double-wrap using an outer
wrap of aluminum foil to prevent
absorption of freezer odours.
Nutritional information per serving:
Calories 51 (98% from fat) • carb. 0g • pro. 0g
• fat 6g • sat. fat 4g • chol. 16mg
• sod. 38mg • calc. 3mg • fibre 0g
Creamy Blue Cheese Dressing
This version is much lower in fat than
traditional Blue Cheese Dressings.
Try it as a dip for celery the next time
you serve Buffalo-style Wings.
Makes about 2 cups
1
15g
1
⁄2 1
1
⁄3
3
⁄4 1
⁄2 1
⁄4 90g garlic clove, peeled and chopped
shallot, peeled and chopped
cup lowfat buttermilk
cup nonfat yoghurt
cup lowfat mayonnaise
teaspoon dry mustard
teaspoon Worcestershire sauce
teaspoon white pepper
crumbled blue cheesedash Tabasco® or other hot sauce – to taste
Place the garlic, shallot, buttermilk,
yoghurt, mayonnaise, dry mustard,
Worcestershire, and pepper in a
medium bowl. Mix using Speed 2
until smooth and creamy, 30 to 40
seconds. Add the crumbled blue
cheese and Tabasco®. Mix using
Speed 2 for 20 to 30 seconds longer.
Let stand for 30 minutes before using
to allow flavours to develop. Cover
and refrigerate all unused portions.
Keeps 1 week.
Nutritional information per serving (4 teaspoons):
Calories 27 (54% from fat) • carb. 1g
• pro. 1g • fat 1g • sat. fat 0g • chol. 2mg
• sod. 47mg • calc. 29mg • fibre 0g
17
Baba Ghanoush
Serve with pita chips, or use as a
spread on wrap or pita sandwiches
with grilled vegetables.
Makes about 11⁄4 cups
1
1
1
1
1
1
⁄2
1
⁄4
1
⁄4
1
medium eggplant
tablespoon tahini
teaspoon lemon juice
tablespoon parsley, freshly chopped
tablespoon green onion finely
chopped
teaspoon salt
teaspoon fresh ground pepper
teaspoon crushed red pepper
teaspoon honey
extra virgin olive oil
ingredients and mix on Speed 1 until
completely blended. Taste and adjust
seasoning. If the eggplant seems
bitter add another teaspoon of honey.
Let stand for about 30 minutes before
serving to allow flavours to blend.
Drizzle with extra virgin olive oil
and serve.
Nutritional information per serving
(approximately 1⁄4 cup):
Calories 49 (26% from fat) • carb. 9g • pro. 2g
• fat 2g • sat. fat 0g • chol. 0mg
• sod. 202 mg • calc. 20 mg • fibre 3g
Buttermilk Cilantro Dressing
This refreshing lowfat dressing is perfect
for salads. It can also be used to add
a refreshing twist to cole slaw.
Preheat oven to 205°C.
Prick eggplant with fork all around
(about 8 times) and wrap in
aluminum foil. Roast in the oven for
approximately 45 minutes to 1 hour,
until the eggplant is very soft. When
eggplant has cooled to the touch
(about 15 minutes) cut in half and
spoon the flesh into a medium mixing
bowl.
Insert stainless steel beaters. Mix
eggplant for about 2 minutes using
Speed 3, until the it turns into an
almost smooth consistency. Add
tahini and lemon juice and continue
mixing using Speed 3 until smooth,
about 2 more minutes. Add remaining
18
Makes about 3 cups
2
3
⁄4
1
⁄2
1
1
1
1
11⁄2
1
3
⁄4
1
⁄2
cups buttermilk
cup sour cream, reduced fat
cup fresh cilantro, chopped
teaspoon honey
tablespoon cider vinegar
teaspoon of citrus zest (lemon and lime can be interchangeable here)
teaspoon lemon juice
tablespoons of green onion, finely chopped
teaspoon fresh parsley, chopped
teaspoon kosher salt
teaspoon freshly ground pepper
Place all ingredients in mixing bowl
and mix on Speed 1 until mixture is
thoroughly combined.
Nutritional information per serving (2 tablespoons):
Calories 23 (34% from fat) • carb. 3g • pro. 1g
• fat 1g • sat. fat 0g • chol. 4mg
• sod. 123mg • calc. 43mg • fibre 1g
Smashed Cauliflower
An ideal alternative dish to traditional mashed
potatoes, for those who are
watching their carbohydrate intake.
Makes 41⁄2 cups or nine 1⁄2-cup servings
1head of cauliflower, approximately
1.1-1.4kg, broken into florets
and sliced
340g peeled potatoes, cut in to
2.5cm cubes
2
cups lowfat milk
2
tablespoons butter
1
⁄2
teaspoon salt
1
⁄4
teaspoon fresh ground pepper
Place cauliflower and potatoes in
3.75-litre saucepan with milk, adding
water to cover the vegetables. Bring
to boil and then reduce to a rolling
simmer until cauliflower is very soft,
approximately 30 to 40 minutes.
Drain and then return to saucepan or
mixing bowl. Insert the stainless steel
beaters. Mix, starting on Speed 2,
increasing to Speed 5 until completely
mashed. Add butter, salt, and pepper
and continue mixing until mixture is
fully incorporated. Taste for seasoning
and serve immediately.
Nutritional information per serving:
Calories 117 (28% from fat) • carb. 17g • pro. 6g
• fat 4g • sat. fat 2g • chol. 11mg
• sod. 205mg • calc. 103mg • fibre 4g
Garlic and Chive
Mashed Potatoes
Old-fashioned comfort food at its best.
For basic mashed potatoes,
omit the garlic and chives.
Makes 7 cups (12 servings)
1.4kg russet or Yukon Gold
potatoes
4–6 garlic cloves, peeled and halved
2
teaspoons kosher salt, divided
1
teaspoon white wine vinegar
3
⁄4
cup whole milk
1
⁄2
cup half-and-half**
3
tablespoons unsalted butter
1
⁄2 cup chopped fresh chives
1
⁄4 teaspoon freshly ground white or black pepper
Peel the potatoes and cut into 2cm
thick slices. Place the potatoes, garlic,
1 teaspoon kosher salt, and wine
vinegar in a 3.75-litre saucepan* and
cover with cold water by 2.5cm.
Cover loosely and bring to the boil
over high heat, then reduce heat to
medium high and boil gently until
potatoes are tender but not falling
apart, about 18 to 22 minutes. While
potatoes are cooking, combine milk,
half-and-half**, butter, and 1⁄4 cup
of the chives in a Cuisinart® 11⁄2-litre
saucepan. Simmer over low heat
until butter is completely melted.
Keep warm.
Drain the cooked potatoes and garlic,
return to the saucepan, and place
over low heat for 1 minute. Remove
from the heat, and use Speed 2 to
mash the potatoes and garlic until
somewhat smooth, about 60 seconds.
While still mixing, add the hot milk
and butter mixture, and mix until
well blended, about 30 seconds. Mix
on Speed 4 until fluffy, about 1 to 2
minutes. Add the remaining salt and
pepper, mix to blend, 15 seconds.
Scrape down sides of pan with rubber
spatula as necessary. Transfer the
potatoes to a warm serving bowl and
sprinkle with the remaining chopped
chives. Serve immediately.
Nutritional information per serving:
Calories 149 (28% from fat) • carb. 24g
• pro. 3g • fat 5g • sat. fat 3g • chol. 14mg
• sod. 185mg • calc. 42mg • fibre 2g
** h
alf and half is a term used for half
full cream and half whole milk.
*D
o not use nonstick cookware with
the Cuisinart® Hand Mixer.
Tip: For a lighter everyday version,
use reduced fat or fat free milk
in place of the whole milk and
half-and-half**.
Twice-Baked Potatoes with
Spinach and Gruyère
Spinach and Gruyère are the perfect
addition to a baked potato.
Makes 8 servings
8
large baking potatoes, scrubbed
2
teaspoons olive oil
1
cup evaporated fat free milk
4
tablespoons unsalted butter, at room temperature, cut into 4 pieces
2
packages frozen chopped spinach, thawed and squeezed very dry
180gGruyère, shredded (do not use processed Gruyère)
6
green onions, finely chopped (include some of the green)
3
⁄4 teaspoon kosher salt
1
⁄2
teaspoon freshly ground white or black pepper
Preheat the oven to 205°C. Pierce
each potato several times with a fork
or knife tip; rub each potato with 1⁄4
teaspoon of the olive oil. Bake the
potatoes in the preheated oven until
fork-tender, about 1 hour. When cool
enough to handle, cut off the top
third of each potato and scoop out
the flesh, leaving a 5mm shell. Place
potato flesh in large mixing bowl and
19
reserve potato shells.
Add milk and butter to potatoes. Mix
on Speed 1 for 1 minute until mashed;
mix on Speed 3 for one minute longer.
Add spinach, cheese, green onions,
salt, and pepper. Mix on Speed 2 until
well blended.
Fill the reserved potato shells with the
potato-spinach mixture. Potatoes may
be made ahead to this point, covered
and refrigerated until ready to bake.
Preheat oven to 190°C. Arrange the
potatoes on a jelly-roll pan that has
been lined with parchment. Bake
uncovered until potatoes are hot and
tops are golden brown, about 25 to 30
minutes (add 5 to 10 minutes for cold
potatoes). Serve hot.
Nutritional information per serving:
Calories 418 (30% from fat) • carb. 58g
• pro. 17g • fat 14g • sat. fat 8g • chol. 40mg
• sod. 305mg • calc. 417mg • fibre 7g
Twice Baked Potatoes with
Bacon and Cheddar
Cold weather comfort food.
Makes 8 servings
8
baking potatoes, scrubbed
2
teaspoons olive oil
2
⁄3
cup evaporated fat free milk
4
tablespoons unsalted butter, at room temperature, cut into 4 pieces
2cups shredded lowfat Cheddar
20
8
1
1
⁄4
1
⁄4
slices bacon, cut into 5mm pieces, cooked and drained (about 2⁄3 cup)
tablespoon chopped chives
teaspoon kosher salt
teaspoon freshly grated
black pepper
Preheat oven to 205°C. Pierce each
potato several times with a fork or
a knife tip; rub each potato with 1⁄4
teaspoon of the olive oil. Bake the
potatoes in the preheated oven until
fork-tender, about 1 hour. When cool
enough to handle, cut off the top third
of each potato and scoop out the
flesh, leaving a 5mm shell. Place
the potato flesh in a large mixing
bowl and reserve potato shells.
(Tops may be reserved for another
use or discarded.)
Add 1⁄3 cup milk, mix potatoes on
Speed 1 for 1 minute until mashed.
Add remaining milk and butter, mix
on Speed 4 for one minute longer.
Add Cheddar, bacon, chives, salt
and pepper. Mix on Speed 1 until
well blended.
Fill the reserved potato shells with
the potato-Cheddar mixture. Potatoes
may be made ahead to this point,
covered and refrigerated until ready
to bake.
Preheat oven to 190°C. Arrange the
potatoes on a jelly roll type pan that
has been lined with aluminum foil.
Bake uncovered, until potatoes are
hot and tops are golden brown, about
30 to 35 minutes (add 5 to 10 minutes
for cold potatoes). Serve hot.
Nutritional information per serving:
Calories 470 (44% from fat) • carb. 45g • pro. 21g
• fat 23g • sat. fat 8g • chol. 50mg
• sod. 540 mg • calc. 290mg • fibre 4g
Gorgonzola Soufflé
An elegant side dish.
Makes one 8-cup soufflé
5
2
⁄3
5
1
⁄2 11⁄2 1
60g
1
⁄2
1
⁄4
tablespoons unsalted butter,
plus extra to coat soufflé dish
cup walnuts, toasted and ground
large eggs, separated into two
mixing bowls
cup all-purpose flour
cup whole milk
cup Gorgonzola, crumbled
mozzarella, shredded
teaspoon salt
teaspoon fresh ground pepper
Preheat oven to 175°C. Butter an
eight-cup soufflé dish well and coat
with toasted, ground walnuts; reserve.
Insert the stainless steel beaters.
Mix yolks until smooth using Speed 1;
reserve.
Melt butter in a medium saucepan.
Add flour and stir with a wooden
spoon until smooth and cook over
medium heat for 2 minutes, stirring
occasionally. Using the beaters,
mix on Speed 1 as you pour in the
milk, about 11⁄2 minutes until smooth.
Heat slowly, allowing the mixture to
thicken, mixing on Speed 2 until the
mixture becomes smooth and thick,
approximately 5 minutes total. Stir
in Gorgonzola and mozzarella until
melted and fully incorporated.
Remove from heat.
While mixing the egg yolks on Speed
1, spoon a small amount of cheese
mixture into the yolks. Continue
adding the cheese slowly to the yolks
mixing the whole time (the mozzarella
will appear to be stringy). Add salt
and pepper.
Insert Chef’s Whisk and whip the egg
whites until soft peaks form, about 11⁄2
minutes on Speed 5.
Fold the whites into the yolk/cheese
mixture in three increments with the
beater attachment on the Speed 1.
Pour into prepared soufflé dish and
bake in the middle of oven until puffed
over the rim of soufflé and golden,
approximately 40 to 45 minutes.
Serve immediately.
Nutritional information per serving:
Calories 207 (70% from fat) • carb. 7g • pro. 8g
• fat 16g • sat. fat 7g • chol. 118mg • sod. 315mg
• calc. 139mg • fibre 0g
Sweet Yam Casserole with
Crunchy Pecan Topping
This easy-to-make casserole can
be prepared a day ahead to make
holiday entertaining easier.
Makes 10 servings
675g 6
2
1
⁄4 1
⁄2 1
⁄2 1
⁄2 1
⁄4 11⁄2 1
⁄2 1
⁄2 6
cooking spray
sweet potatoes or yams, peeled,
cut into 2.5cm pieces
tablespoons (3⁄4 stick) unsalted
butter, room temperature
large eggs
cup firmly packed brown sugar
teaspoon cinnamon
teaspoon ground ginger
teaspoon kosher salt
teaspoon freshly ground black
pepper
cups cornflakes, crushed
cup (packed) brown sugar
cup chopped pecans
tablespoons (3⁄4 stick) unsalted butter, melted
If baking immediately after preparing,
preheat oven to 205°C. Lightly coat an
8-cup baking dish with cooking spray.
Cook sweet potatoes in large pot of
boiling water until tender, about 15
minutes. Drain; transfer potatoes to
large bowl and add butter. Mix on
Speed 1 for one minute, then increase
to Speed 2 and beat until smooth.
Add eggs, brown sugar, spices, salt
and pepper; beat on Speed 1 to
blend, about 30 seconds. Transfer
mixture to the prepared baking dish.
(Can be made 1 day ahead. Cover
and refrigerate.) Bake potatoes in the
preheated oven until they are slightly
puffed and beginning to brown around
the edges, about 25 to 30 minutes.
While potatoes bake, prepare the
topping by mixing the remaining
ingredients in a bowl. Sprinkle the
topping evenly over the potatoes and
bake about 10 minutes longer, until
golden brown and crispy.
Nutritional information per serving:
Calories 253 (41% from fat) • carb. 31g
• pro. 4g • fat 12g • sat. fat 5g • chol. 61mg
• sod. 202mg • calc. 26mg • fibre 4g
Breads
Tips: When making yeast breads,
we recommend recipes using no
more than 450g (about 31⁄3 cups) flour.
For best bread baking results, stir
flour before measuring. To measure,
scoop or spoon into measuring cup
and level off using the flat side of a
table knife.
When using yeast, check date for
freshness. Proof yeast by dissolving
it in warm (40°–43°C) liquid to which
a small amount of sugar or flour has
been added. Set aside for 5 to 10
minutes. Live yeast will swell, foam
21
and bubble. If yeast does nothing it
is not alive and active. Discard and
begin again with fresh yeast.
Use firm pressure to hold your
Cuisinart® Hand Mixer when making
yeast doughs, in order to keep the
dough hooks in the dough.
Move the mixer back and forth and
through the dough to mix and knead
evenly.
Steady the mixing bowl by placing
a damp towel under the bowl while
mixing and kneading.
When adapting your own recipes
to use with the Cuisinart® Hand
Mixer, begin with the wet ingredients
and add dry ingredients in 1⁄2-cup
increments, allowing complete mixing
before adding the next addition.
Olive Oil and Rosemary Rolls
These crunchy rolls are great served fresh and warm
with extra virgin olive oil for
dipping or let cool to make sandwiches.
Makes 12 rolls
⁄4
3
⁄4
13⁄4
1
31⁄4
13⁄4 1
22
cup flavourful extra virgin olive oil
tablespoon dried rosemary
teaspoons active dry yeast
cups warm water (about 40°–43°C)
cups bread or all-purpose flour
teaspoons sea salt
(may use kosher salt)
cornmeal for the baking sheet
flour for dusting the bread
Combine the olive oil and rosemary;
let stand 10 minutes or longer.
Place the yeast and warm water in
a medium large mixing bowl with a
pinch of the flour. Stir to dissolve
yeast and let stand for 5 to 10
minutes. Mixture will foam and bubble
– this means the yeast is alive and
active.
Combine flour and salt in separate
mixing bowl. Insert the dough hooks.
Add olive oil and rosemary mixture
and 1⁄2 cup of the flour to the yeast
mixture and mix until smooth, about
30 to 40 seconds. Continue adding
the flour, 1⁄2 cup at a time, mixing
completely – about 30 to 40 seconds
– until no flour is visible after each
addition. The dough at first will be
a batter, and slowly as the flour is
added, the batter will become a
complete ball of dough that cleans the
sides of the mixing bowl. After all the
flour has been incorporated, continue
to mix on Speed 1 for 5 minutes to
knead the dough, moving the mixer
throughout the dough to knead evenly.
Dust dough ball lightly with flour and
place in a resealable food storage
bag, press out air and seal. Let rise in
a warm, draft-free place until doubled
in size, about 1 hour. Punch down and
let rise again for 1 hour (this second
rise can be skipped if pressed for time
– but adds to the flavour and texture).
Punch dough to deflate and let rest 10
minutes. Lightly dust a baking sheet
with corn meal. Divide dough into 12
equal-size pieces. Roll each piece
of dough on a lightly floured work
surface and shape into a ball. Flatten
slightly. Transfer to prepared baking
pan and cover with plastic wrap. Let
rise at room temperature until almost
doubled – about 45 to 60 minutes.
Fifteen minutes before baking, preheat
the oven to 230°C. Uncover and dust
rolls with flour. Bake at 230°C for 10
minutes. Reduce the heat to 190°C
and bake for an additional 10 to 15
minutes, until browned and hollowsounding when tapped. Place on a
wire rack to cool. Serve warm, or cool
completely to slice horizontally to
make sandwiches.
Nutritional information per serving:
Calories 166 (27% from fat) • carb. 26g • pro 4g
• fat 5g • sat. fat 1g • chol. 0mg
• sod. 196mg • calc. 9mg • fibre 1g
Granola Bread
A hearty but not heavy bread.
Makes 1 loaf, about 1.1kg (12 servings)
3
⁄4
1
21⁄4
31⁄3 2
⁄3
12⁄3
1
2
2
cup warm (40°–43°C) lowfat milk
tablespoon honey
teaspoons (1 packet) active dry yeast
unbleached all-purpose or bread flour
cup whole wheat flour
cup granola (without fruit and nuts – low sugar if available)
cup water
tablespoons vegetable oil
teaspoons salt
Place the warm milk, honey and
yeast in a medium-large mixing bowl.
Stir and let rest for 5 minutes. Mixture
will foam and bubble – this means
the yeast is active and alive.
Place both flours in a separate
mixing bowl with the granola and
stir. Insert the dough hooks into the
mixer. Add the water, vegetable oil,
salt and 1 cup of the flour mixture
to the yeast mixture. Using Speed
1, mix until “smooth”, about 30 to
40 seconds. Continue adding the
remaining flour mixture, 1⁄2 cup at a
time, mixing completely – about 30 to
40 seconds – until no flour is visible
after each addition. The dough at
first will be a batter, and slowly as
the flour is added it will become a
dough. After all the flour mixture has
been incorporated, and the dough has
become a complete ball that cleans
the sides of the mixing bowl, continue
to mix on Speed 1 for another 5
minutes, moving the mixer throughout
the dough to knead the dough. Lightly
dust the dough with flour and place
in a resealable food storage bag.
Squeeze out air and seal.
Allow the dough to rise in a warm,
draft-free place until doubled in size,
about 1 to 11⁄2 hours. After dough has
doubled, punch down to deflate and
let rest for 5 minutes. Lightly coat a
23x13x10cm loaf pan with cooking
spray. Shape dough into a loaf and
place in prepared pan, seam down.
Cover with plastic wrap and let rise
until the dough is just above the top
of the pan, about 35 to 45 minutes.
Ten minutes before baking, preheat
oven to 205°C.
Place the 3⁄4 cup warm water in a
medium large mixing bowl. Sprinkle
in yeast and a tablespoon of the flour.
Stir to dissolve yeast and let stand
for 5 minutes. Mixture will foam and
bubble – this means the yeast is
active and alive.
Bake for 35 to 40 minutes. Bread will
be well-browned and sound hollow
when tapped. Remove from loaf pan
and cool on a wire rack. Bread slices
best when allowed to cool completely
before cutting.
Place the flour and wheat germ in a
separate bowl and stir. Add the cold
water, salt and 1⁄2 cup of the flour
mixture to the yeast mixture. Insert
the dough hooks. Using Speed 1, mix
until smooth, about 30 to 40 seconds.
Nutritional information per serving:
Calories 265 (25% from fat) • carb 43g • pro 7g
• fat 8g • sat fat 2g • chol 1mg
• sod. 403mg • calc 40mg • fibre 3g
French Bread
Crusty baguettes are good served
with any meal.
Makes two baguettes, 330g each,
about 20 slices
1
⁄2
13⁄4
3
2
1
11⁄2
cup warm (40°–43°C) water
teaspoons active dry yeast
cups unbleached all-purpose
or bread flour
tablespoons wheat germ
cup cold water
teaspoons salt
cornmeal for dusting the pan
Continue adding the flour mixture,
1
⁄2 cup at a time, mixing completely
– about 30 to 40 seconds – until no
flour is visible after each addition.
The dough at first will be a batter, and
slowly as the flour is added the batter
will become a complete ball of dough
that cleans the sides of the mixing
bowl. After all the flour mixture has
been incorporated, continue to mix
on Speed 1 for 5 minutes to knead the
dough, moving the mixer throughout
the dough to knead evenly.
Dust dough ball lightly with flour and
place in a resealable food storage
bag, press out air and seal. Let rise in
a warm, draft-free place until doubled
in size, about 1 hour.
Punch dough down and divide into 2
pieces. Shape each into a long narrow
baguette and place on a baking sheet
23
that has been dusted with cornmeal.
Cover loosely with plastic wrap
and let rise 30 to 40 minutes. While
baguettes rise, place a pan of hot
water on the bottom rack of the oven
and preheat oven to 205°C.
Using a serrated knife, make 4
diagonal slashes in each loaf about
5mm deep. Bake bread in preheated
oven 25 to 30 minutes until browned
and hollow-sounding when tapped.
Cool on a wire rack. Bread slices
best when allowed to cool completely
before slicing.
Nutritional information per serving:
Calories 72 (3% from fat) • carb. 15g
• pro 2g • fat 0g • chol. 0mg
• sod. 177mg • calc. 4mg • fibre 1g
Cranberry Walnut Bread
This bread makes wonderful
turkey sandwiches.
Makes one round loaf (boule style), about
870g, about 16 servings
1
⁄3
21⁄4
13⁄4 13⁄4
11⁄2
11⁄2
13⁄4 3
⁄4
1
⁄2
24
cup warm (40°–43°C) water
tablespoons maple syrup
teaspoons active dry yeast
cups bread flour or unbleached
all-purpose flour
cups whole wheat flour
tablespoons vegetable or walnut oil*
teaspoons salt
cup chopped toasted walnuts
cup dried cranberries
Place warm water, maple syrup, and
yeast in a medium large bowl. Stir and
let stand for 5 minutes. Mixture will
bubble and foam – this means
the yeast is alive and active.
Place both flours in a bowl and stir
to blend; reserve. Insert the dough
hooks. Add the oil and salt and 1
cup of the flour mixture to the yeast
mixture. Using Speed 1, mix until
smooth, about 30 seconds. Add the
walnuts and cranberries and 1⁄2 cup of
the remaining flour mixture and mix
for 30 to 40 seconds – until the flour is
no longer visible. Continue adding the
remaining flour mixture, 1⁄2 cup at a
time, mixing completely – about 30
to 40 seconds – after each addition.
The dough at first will be a batter,
and slowly, as the flour is added,
will be come a dough that will clean
the sides of the bowl. After the dough
has formed a ball, continue to mix to
knead the dough for an additional 5
minutes. Lightly dust the dough ball
with flour and place in a resealable
food storage bag. Squeeze out the air
and seal. Allow the dough to rise in a
warm, draft-free place until doubled in
size, about 1 to 11⁄2 hours.
After dough has doubled in size,
punch down to deflate and let rest for
5 minutes. Shape into a ball, pinching
the ends together on the underside.
With the dough ball cupped in your
hands, roll, seamed edged down,
on the counter until the underside is
smooth. Flatten the ball into a 23cm
round and place on a baking sheet
dusted with flour and cornmeal.
Cover with plastic wrap and let rise
until nearly doubled – about 60 to 70
minutes. Ten minutes before it is time
to bake, preheat the oven to 220°C.
Dust the top of the loaf with flour.
Using a serrated knife, cut a cross in
the top of the loaf, cutting about 5mm
into the loaf. Place the bread in the
hot oven and bake for 15 minutes.
Lower the heat to 190°C and bake
for an additional 20 minutes – until
the bread is a rich brown and sounds
hollow when tapped. Turn the oven
off, slide the bread directly onto the
oven rack and let stand in the closed,
hot oven for 5 minutes to crisp the
bottom of the loaf. Transfer to a wire
rack to cool. Bread slices best when
allowed to cool completely before
cutting.
*Using walnut oil will give a stronger
walnut flavour to this bread.
Nutritional information per serving:
Calories 155 (32% from fat) • carb. 21g • pro 4g
• fat 5g • sat. fat 1g • chol. 0mg
• sod. 258mg • calc. 14mg • fibre 2g
Pizza Dough / Focaccia
Once you see how simple Cuisinart pizzas are to
make, you will never order one
to be delivered again.
Makes about 675g dough (enough for four
23cm crusts or two 35cm crusts or 1 jellyroll pan/15 servings of Focaccia)
2
2
11⁄3 31⁄3 11⁄2 11⁄2 teaspoons active dry yeast
teaspoons sugar
cup warm water (40–43°C)
cups unbleached all-purpose flour
teaspoons salt
teaspoon extra virgin olive oil
For focaccia:
1
tablespoon extra virgin olive oil
1
teaspoon dried rosemary
1
⁄2
teaspoon sea or kosher salt
In a medium/large mixing bowl,
dissolve yeast and sugar in warm
water. Stir and let rest for 5 minutes.
Mixture will foam and bubble – this
means the yeast is active and alive.
In a separate bowl, combine flour and
salt and reserve. Insert the dough
hooks into the mixer. Add the water,
11⁄2 teaspoon of olive oil, and 1⁄2 cup
flour to the yeast mixture. Using
Speed 1, mix until smooth, about 30
to 40 seconds. Continue adding the
remaining flour mixture, 1⁄2 cup at a
time, mixing completely, about 30 to
40 seconds, until no flour is visible
after each addition. The dough at
first will be a batter, and slowly as
the flour is added it will become a
dough. After all the flour mixture has
been incorporated, and the dough has
become a complete ball that cleans
the sides of the mixing bowl, continue
to mix on Speed 1, for an additional 5
minutes, moving the mixer throughout
the dough ball to knead. Lightly dust
the dough with flour and place in a
resealable food storage bag. Squeeze
out the air and seal. Let rise in a warm
place for about 45 minutes.
Place dough on a lightly floured
surface and punch down. Roll into
desired crust sizes and place on
baking pans lightly sprayed with
vegetable oil cooking spray.
For pizza, follow specific pizza recipe.
For focaccia, press dough into a
lightly greased jelly-roll pan and cover
with plastic wrap, allowing to rise for
another 40 minutes.
Preheat oven to 220°C 15 minutes
before baking.
Brush tablespoon of olive oil over
focaccia, sprinkle with sea salt and
rosemary. Bake for 18 to 20 minutes
until golden.
Nutritional information per serving:
Calories 67 (6% from fat) • carb. 14g
• pro 2g • fat 1g • chol. 0mg • sod. 147mg
• calc. 3mg • fibre 1g
Classic Cuisinart White Bread
Spoil your family with homemade bread.
Makes 10 servings (one loaf, about 675g)
13⁄4
11⁄2 1
⁄4 3
21⁄4
1 3
⁄4 teaspoons active dry yeast
teaspoons sugar
cup warm water (40°–43°C)
cups unbleached all-purpose flour
tablespoons unsalted butter,
in 2.5cm pieces
teaspoon salt
cup cold water
cooking spray
In a large mixing bowl dissolve yeast
and sugar in warm water. Stir and let
rest for 5 minutes. Mixture will foam
and bubble – this means the yeast is
active and alive.
Place flour and salt in a separate
mixing bowl and reserve. Insert the
dough hooks. Add the water, butter
and 1⁄2 cup flour to the yeast mixture.
Using Speed 1, mix until smooth,
about 30 to 40 seconds. Continue
adding the remaining flour mixture,
1
⁄2 cup at a time, mixing completely,
about 30 to 40 seconds, until no
flour is visible after each addition.
The dough at first will be a batter,
and slowly as the flour is added it will
become a dough. After all the flour
mixture has been incorporated, and
the dough has become a complete
ball that cleans the sides of the mixing
25
bowl, continue to mix on Speed 1,
for an additional 5 minutes, moving
the mixer throughout the dough ball
to knead. Lightly dust the dough with
flour and place in a resealable food
storage bag. Squeeze out the air and
seal. Allow to sit in a warm place until
doubled in size, about 1 to 11⁄2 hours.
Spray a 23x13cm loaf pan with
vegetable oil cooking spray. Place
dough on a lightly floured surface
and punch down. Roll into a 20x10cm
rectangle. Beginning with a short end,
roll up the dough, jelly-roll fashion.
Pinch the seam and ends tightly to
seal. Place in greased loaf pans and
cover with plastic wrap coated with
vegetable oil cooking spray. Let rise
until dough is just above the tops of
the pans, about 45 minutes to 1 hour.
Preheat oven to 205°C 15 minutes
before baking.
Bake until tops are browned and loaf
sounds hollow when tapped, about
30–35 minutes. Remove from pans
and cool on wire rack.
Nutritional information per serving:
Calories 139 (19% from fat) • carb. 25g • pro. 3g
• fat 3g • sat. fat 2g • chol. 8mg
• sod. 243mg • calc. 6mg • fibre 1g
**Whole Wheat variation: Substitute
11⁄2 cups unbleached flour and 11⁄2
cups whole wheat flour for the 3 cups
unbleached flour.
26
Pecan Sticky Buns
Our Pecan Sticky Buns are so good
it’s hard to eat just one.
Makes 18 servings
Sweet Dough
1
⁄3
cup sugar, divided
21⁄4 teaspoons (1 packet) active dry yeast
1
⁄3
cup warm water (40°–43°F)
31⁄3 cups unbleached all-purpose flour
1
⁄3 cup unsalted butter, in 1-inch pieces
3
⁄4
teaspoon salt
1
⁄2 cup fat free milk
1
large egg
Topping
3
⁄4
cup pecans, roughly chopped
2
⁄3
cup sugar
2
teaspoons cinnamon
3
tablespoons unsalted butter, softened
2
cup raisins
2
⁄3
cup unsalted butter, melted
1
cup firmly packed light brown sugar
cooking spray
To make dough:
In a medium-large mixing bowl,
dissolve 1 teaspoon sugar and yeast
in warm water. Stir and let rest for
5 minutes. Mixture will foam and
bubble – this means the yeast is
active and alive.
Place flour, remaining sugar, and
salt in a separate mixing bowl and
reserve. Insert the dough hooks.
Add the water, butter, milk, egg, salt
and 1⁄2 cup flour to the yeast mixture.
Using Speed 1, mix until smooth,
about 30 to 40 seconds. Continue
adding the remaining flour mixture,
½ cup at a time, mixing completely,
about 30 to 40 seconds, until no flour
is visible after each addition. The
dough at first will be a batter, and
slowly as the flour is added it will
become a dough. After all the flour
mixture has been incorporated, and
the dough has become a complete
ball that cleans the sides of the mixing
bowl, continue to mix on Speed 1,
for an additional 5 minutes, moving
the mixer throughout the dough ball
to knead. Lightly dust the dough with
flour and place in a resealable food
storage bag. Squeeze out air and seal.
Let rise in a warm place until doubled
in size, about 11⁄2 hours.
To make topping / assemble buns:
Combine sugar and cinnamon;
reserve. Transfer dough to a lightly
floured surface and punch dough
down. Roll into a 50x30cm square.
Spread with softened butter, sprinkle
with cinnamon and sugar mixture and
top with raisins. Beginning with long
side, roll dough up tightly and pinch
seam to seal. Using a sharp (serrated)
knife cut into 18 slices (about 2cm
thick).
Pour melted butter into a 33x32cm
baking pan. Sprinkle brown sugar and
pecans over butter. Place buns, cut
side up, in pan. Cover with plastic
wrap coated with vegetable oil
cooking spray and let rise in a warm
place for 40 minutes. Preheat oven
to 190°C 15 minutes before baking.
Bake in preheated oven until tops
are well browned, about 30 minutes.
Remove from oven and invert pan
immediately onto serving plate,
allowing sugar mixture to drip onto
buns. Scrape any remaining sugar/
nut mixture onto buns and serve
warm.
Nutritional information per serving:
Calories 364 (39% from fat) • carb. 50g • pro. 5g
• fat 16g • sat. fat 8g • chol. 55mg
• sod. 147mg • calc. 38mg • fibre 2g
Challah Braid
If you have leftovers, our Challah Braid slices make
the best French toast.
Makes 18 servings (675g loaf)
3
tablespoons sugar, divided
21⁄4 teaspoons (1 packet) active dry yeast
1
⁄4 cup warm water (40 - 46°C)
31⁄4 cups unbleached all-purpose flour
1
1 ⁄2 teaspoons salt
1
⁄2 cup cold water
1
⁄3 cup unsalted butter, melted
1
large egg
cooking spray
egg glaze (1 large egg and
1 tablespoon water)
In a medium-large mixing bowl,
dissolve 2 teaspoons sugar and yeast
in warm water. Stir and let rest for
5 minutes. Mixture will foam and
bubble – this means the yeast is
active and alive.
Place flour, remaining sugar, and salt
in a separate mixing bowl and reserve.
Insert the dough hooks into the mixer.
Add the water, melted butter, egg, and
1
⁄2 cup flour to the yeast mixture. Using
Speed 1, mix until smooth, about 30
to 40 seconds. Continue adding the
remaining flour mixture, 1⁄2 cup at a
time, mixing completely, about 30 to
40 seconds, until no flour is visible
after each addition. The dough at
first will be a batter, and slowly as
the flour is added it will become a
dough. After all the flour mixture has
been incorporated, and the dough has
become a complete ball that cleans
the sides of the mixing bowl, continue
to mix on Speed 1, for an additional 5
minutes, moving the mixer throughout
the dough ball to knead. Lightly dust
the dough with flour and place in a
resealable food storage bag. Squeeze
out the air and seal. Let rise in a warm
place until doubled in size, about 1 to
11⁄2 hours.
a cylinder about 4x35cm. Place the
cylinders side by side on a baking
sheet coated with vegetable oil
cooking spray. Braid loosely from one
end. Gently pull and taper each end
to a point, then pinch and tuck under
loaf. Cover with plastic wrap coated
with vegetable oil cooking spray and
let rise until doubled in size, about
45 minutes. Preheat oven to 190°C
15 minutes before baking.
Prepare egg glaze by combining egg
with water; brush over braid. Bake in
lower third of preheated oven for 20
minutes. Lower oven temperature to
175°C and bake until loaf is browned
and sounds hollow when tapped,
about 10 minutes. Cool on wire rack.
Nutritional information per serving:
Calories 128 (29% from fat) • carb. 20g • pro. 3g
• fat 4g • sat. fat 2g • chol. 27mg
• sod. 202mg • calc. 7mg • fibre 1g
Place dough on a lightly floured
surface and punch down. Divide
dough into 3 equal pieces. Use
your hands to roll each piece into
27
Ricotta and Parmesan Bread
For total decadence, slice and use to make grilled
provolone cheese sandwiches.
Makes 2 loaves, about 675g each
21⁄4
2
1
⁄4
33⁄4
1
1
1
⁄2
1
⁄2
1
2
teaspoons (1 packet) active dry yeast
teaspoons granulated sugar
cup warm (40°–43°) water
cup unbleached flour
teaspoon salt
cup part-skim ricotta
cup milk
cup parmesan, grated
egg
tablespoons unsalted butter,
room temperature
Place the yeast, sugar, and warm
water in a medium large mixing bowl.
Stir and let rest for 5 minutes. Mixture
will foam and bubble – this means the
yeast is active and alive.
Place flour and salt in a separate
mixing bowl and stir. Insert the
dough hooks. Add the ricotta, milk,
parmesan, egg, butter, and 1 cup of
the flour mixture to the yeast mixture.
Using Speed 1, mix until smooth,
about 30 to 40 seconds.
Continue adding the remaining flour
mixture, 1⁄2 cup at a time, mixing
completely – about 30 to 40 seconds
– until no flour is visible after each
addition. The dough at first will
be a batter, and slowly as the flour
is added it will become a dough.
28
After all the flour mixture has been
incorporated, and the dough has
become a complete ball that cleans
the sides of the mixing bowl, continue
to mix on Speed 1, for another 5
minutes, moving the mixer throughout
the dough to knead the dough. Lightly
dust the dough with flour and place
in a resealable food storage bag.
Squeeze out the air and seal.
Allow to sit in a warm place until
doubled in size, about 1 to 11⁄2 hours.
Spray two 20x10cm loaf pans with
cooking spray. Place dough on a
lightly floured surface and punch
down. Divide dough in half and roll
each half into an 20x10cm rectangle.
Beginning with a short end, roll up
the dough jelly roll fashion. Pinch the
seam and ends tightly to seal. Place
in prepared loaf pans and cover with
plastic wrap coated with cooking
spray. Let rise until dough is just
above the tops of the pans, about
45 minutes to 1 hour. Preheat oven
to 190°C 15 minutes before baking.
Bake until tops are browned and loaf
sounds hollow when tapped, about
30 to 35 minutes. Remove from pans
and cool on wire rack.
Nutritional information per serving:
Calories 135 (24% from fat) • carb. 20g • pro 5g
• fat 4g • sat. fat 2g • chol. 21mg
• sod. 170mg • calc. 80mg • fibre 1g
Oatmeal Raisin Bread
Delicious toasted and topped with
apple butter or marmalade.
Makes 1 loaf, about 900g
⁄4
⁄4
1
⁄4
1
⁄4
1
⁄2
1
⁄2
1
⁄4
21⁄4
1
⁄2
1
⁄2
3
1
1
cup packed brown sugar
cup regular rolled oats
cup unsalted butter, cut in 4 pieces
cup whole wheat flour
teaspoon salt
cup boiling water
cup warm (40°–43°C) water
teaspoons (1 packet) active dry yeast
cup + 1 teaspoon lowfat milk
cup golden raisins
cups all-purpose flour or bread flour
Place the brown sugar, oats, butter,
whole wheat flour, and salt in a
medium bowl. Add boiling water
and stir until butter is melted and
mixture is no longer lumpy. Let cool to
lukewarm, 5 to 10 minutes. While the
mixture cools, place the warm water
and yeast in a 1-cup measure with a
pinch of the all-purpose or bread flour
and stir. Let stand until foamy, about
5 to 10 minutes. Add the yeast mixture
and 1⁄2 cup of the milk to the cooled
brown sugar and oat mixture.
Insert the dough hooks. With the
mixer on Speed 1, blend the yeast
mixture and milk into the brown
sugar/oat mixture, about 10 seconds.
With the mixer running, add all the
raisins and 1⁄2 cup of the flour – moving
the mixer around the bowl. When the
flour is no longer visible, add another
1
⁄2 cup of flour – moving the mixer
around the bowl and throughout the
batter. Continue, adding the flour,
1
⁄2 cup at a time – each time moving
the dough hooks through the dough
and around the bowl. The mixture
will thicken and change from a batter
to a dough. When all the flour has
been incorporated, the mixture will
have formed a smooth ball of dough
and cleaned the sides of the bowl.
Continue to knead with the mixer for
about 1 minute longer. Total mixing/
kneading time will be about 5 to 6
minutes. Lightly dust dough with flour
and place in a resealable food storage
bag. Press out air and seal. Let rise
for 1 hour. Lightly coat a 23x13x10cm
loaf pan with cooking spray.
loaf pan and transfer to a wire rack
to cool. Bread will slice best when
cooled completely before slicing.
Nutritional information per serving:
Calories 208 (20% from fat)• carb. 37g • pro 5g
• fat 5g • sat. fat 3g • chol. 11mg
• sod. 107mg • calc. 29mg • fibre 2g
After dough has doubled in size,
punch down and let rest 5 minutes.
Shape into a loaf and place in the
prepared pan. Cover loosely with
plastic wrap and let rise until the
dough reaches the top of the pan,
about 45 to 50 minutes. Fifteen
minutes before baking, preheat oven
to 190°C. Gently brush the top of
the loaf with the teaspoon of milk.
Place the bread in the oven and bake
until the top is browned and the loaf
sounds hollow when tapped, about
40 to 45 minutes. Remove from
29
Cuisinart® PowerSelect
Electronic Hand Mixer
Limited Three-Year
Warranty
This warranty is available to consumers only.
You are a consumer if you own a Cuisinart®
PowerSelect Electronic Hand Mixer that was
purchased at retail for personal, family or
household use. Except as otherwise required
under applicable law, this warranty is not
available to retailers or other commercial
purchasers or owners.
We warrant that your Cuisinart® PowerSelect
Electronic Hand Mixer will be free of defects
in materials and workmanship under normal
home use for 3 years from the date of original
purchase.
We suggest you complete and return the
enclosed product registration card promptly
to facilitate verification of the date of original
purchase. However, return of the product
registration card does not eliminate the need
for the consumer to maintain the original proof
of purchase in order to obtain the warranty
benefits. In the event that you do not have
proof of purchase date, the purchase date for
purposes of this warranty will be the date of
manufacture.
If your Cuisinart® PowerSelect Electronic Hand
Mixer should prove to be defective within the
warranty period, we will repair it, or if we think
necessary, replace it. To obtain warranty
service, simply call our toll-free number
1800 808 971 (AUST), 0800 435 000 (NZ) for
30
additional information from our Customer
Service Representatives, or send the defective
product to:
Cuisinart Australia
24 Salisbury Rd
Asquith NSW 2070
or
Cuisinart New Zealand
44 Apollo Drive
Mairangi Bay
Auckland New Zealand
NOTE: For added protection and secure
handling of any Cuisinart® product that is being
returned, we recommend you use a traceable,
insured delivery service. Cuisinart cannot be
held responsible for in-transit damage or for
packages that are not delivered to us. Lost and/
or damaged products are not covered under
warranty. Please be sure to include your return
address, daytime phone number, description
of the product defect, product model number
(located on bottom of product), original date of
purchase, and any other information pertinent to
the product’s return.
Your Cuisinart® PowerSelect Electronic Hand
Mixer has been manufactured to the strictest
specifications and has been designed for
use with the authorized accessories and
replacement parts.
This warranty expressly excludes any
defects or damages caused by accessories,
replacement parts, or repair service other than
those that have been authorized by Cuisinart.
This warranty does not cover any damage
caused by accident, misuse, shipment or
other ordinary household use.
This warranty excludes all incidental or
consequential damages.
Before returning your
Cuisinart® product
If you are experiencing problems with your
Cuisinart® product, we suggest that you call
our Cuisinart® Service Centre at 1800 808 971
(AUST), 0800 435 000 (NZ) before returning
the product serviced. If servicing is needed,
a Representative can confirm whether the
product is under warranty and direct you to
the nearest service location.
Important: If the nonconforming product is to
be serviced by someone other than Cuisinart’s
Authorized Service Centre, please remind the
servicer to call our Consumer Service Centre
at 1800 808 971 (AUST), 0800 435 000 (NZ) to
ensure that the problem is properly diagnosed,
the product is serviced with the correct parts,
and the product is still under warranty.
NOTES:
31
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